Health Department Inspections


Health Department Inspections is a regular listing of inspections conducted in Surry County establishments by North Carolina health officials. The listing includes restaurants, schools, day care facilities, adult care and other facilities. The listings give the health inspector score, if applicable, along with the text of their findings in their words.

Food Lion #944 meat market, 647 S. Key St., Pilot Mountain. Inspected Nov. 29, score 97. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — Observed a knife that had some build-up at the handle/blade joint. Employees must properly wash all parts of the knives when washing. This was corrected by properly washing, rinsing, and sanitizing the knife. Hot Water and Chemical-Methods – P — When asking the employee to rewash the knife, he washed and rinsed properly, but he only dipped the knife in the quat sanitizer for no more than a second. When sanitizing dishes in quat sanitizer, the dishes must be submerged for at least 30 seconds. This was corrected by education and sanitizing the knife for a minimum of 30 seconds.

2) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Remove stickers and sticker residue from carts and equipment. Remove stuck-on tape and cardboard from the bunkers.

3) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C — Clean the toilets in the employee restrooms (more thoroughly). Clean the sink in the men’s restroom (more thoroughly).

4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors where needed (inside walk-in units, in the corner where the floor cleaning system is located, etc.). Clean the wall above the three-compartment sink. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C — Place a strainer in the floor sink under the 3-compartment sink. Repair the hole in the wall to the left of the cuber table.

Franklin Elementary School public school lunch, 519 S. Franklin Rd., Mount Airy. Inspected Nov. 28, score 99.5. Violation: Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the non-food contact surface of the ice machine splash guard where mold has accumulated.

Mount Airy High School lunch room, 1011 N. South St., Mount Airy. Inspected Nov. 28, score 97. Violations: 1) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Tater tots read 115 degrees F at the time of inspection inside of the hot holding unit. Other trays of tater tots read 128 degrees F in the same hot holding unit. Hot food must be kept held at 135 degrees F or higher. Because the tater tots had been cooked and served within an hour, no correction was needed other than educating employees that the food must be kept at 135 degrees F or higher at all times.

2) Contamination prevented during food preparation, storage and display: Consumer Self-Service Operations – PF — Marinara sauce was stored out from under the sneeze guards. Food must be kept protected from contamination by consumers at all times by storing the foods under the sneeze guards, keeping lids on them, or other effective means. This was corrected by moving the food underneath the sneeze guards.

3) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C — The floors were painted over the summer, but the floor is beginning to flake again. Repair/repaint the floor where needed. Repair the damage on the wall to the left of the wash room. Cleaning, Frequency and Restrictions – C — Clean the floor sink under the prep table/sink to the left of the 3-compartment sink.

Shiki Japanese restaurant, 1455 N. Bridge St., Elkin. Inspected Nov. 28, score 93. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C- At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager by taking and passing an ansi accredited program (servsafe for example). This person must be present during the operations including during the inspection. At the beginning of the inspection, the pic was not present.

2) Food separated and protected: Food Contact with Equipment and Utensils – P- Observed bowls stored in food that were used to dispense food in the vegetables. Use scoops/spoons/tongs with handles when dispensing food. CDI by removing bowls and placing spoons. Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Observed mushrooms stored below raw meat in the walk-in cooler. Store food according to final cook temperatures. Cdi by pic moving the mushrooms away from the raw meats and storing with other cut vegetables.

3) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- AT the time of inspection, the sanitizer bottles were less than 50 ppm. Sanitizer must be made daily between 50-200 Ppm to properly sanitize work surfaces. Cdi by pic making new bottles. Equipment Food-Contact Surfaces and Utensils-Frequency – C- Observed mold growth inside the ice machine and tea nozzles. This equipment must be cleaned at a frequency to preclude mold growth and soil accumulation. Tea nozzles were cleaned during the inspection. The ice machine will be cleaned according to manufacturer’s instructions.

4) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- At the time of inspection, the cook reheated cooked chicken (previously cooked to at least 165 f) Quickly (109 f) And stored in a container at room temperature. Keep the cooked chicken cold and reheat to any temperature only for immediate service. Since no way to keep chicken stored above 135 f and because it wasn’t reheated for hot holding to 165 f, the pic discarded the chicken to correct the violation.

5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean inside refrigeration, gaskets, and microwave. Clean tops of equipment for dust, grease, and crumbs. Clean shelving in the walk-in cooler. Replace the grout behind the dish room handsink.

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